thread Yeah,
gotta love Alabama 3, willfully weird as always. Can't find a link to my favourite A3 song, WOMBLE.

In Other News, I just invented this, it'll be going on the website soon:-

Octopus, Parsnip and Orange Stew
Serves 4
Takes about 45 minutes

This is one of Nik’s make-it-up-as-you-go-along recipes, evolving this way and that until it arrived at this delicious dish, fragrant and sweet, with a slightly Middle Eastern feel to it. The parsnip is done in two ways so you get the lovely creamy sweetness of the finely chopped (or indeed spiralised) parsnip, and the richer, slightly caramelly flavour of the chunks cooked in the oven, and the orange and parsley tying it all together with the octopus beautifully

If you can get your octopus ready cooked (we buy ours from Moxons on Lordship Lane in Dulwich, they weigh about a kilo, and come in lovely fragrant fishy jelly) so much the better. Otherwise, boil till cooked, then allow to cool in a little - about 200mls - of the cooking liquor

1 medium sized octopus (see above), cut into 1cm chunks
2 medium sized onions, finely chopped
2 medium sized parsnips, peeled, 1 finely diced or spiralised, the other cut into 2cm chunks
15g flat leafed parsley, leaves and stems separated and finely chopped
1 large orange, juiced, and a 5 x 1cm strip of zest saved
2 tspns paprika
1 tspn cayenne
10g butter
3 tbspns olive oil

• Set your oven to 220C
• Meanwhile, in a large wok or saucepan, heat the butter and 2 tablespoons of olive oil, and add the onions and parsley stalks. Cook till soft and add the finely diced or spiralised parsnip, the paprika and the orange zest. Turn the heat down and cook slowly
• Put the large chunks of parsnip on a baking tray, sprinkle with the remainder of the olive oil and the cayenne, and put into the oven. Set your timer for 15 mins
• Once the parsnip in the wok is starting to caramelise a little, add the octopus and whatever jelly or cooking liquor it comes with and the orange juice. Stir, turn the heat right down, put a lid on and allow to simmer very gently
• When your oven timer goes off, take out the parsnips, give them a good shake, turning them over, and put them back in for another 15 minutes
• After 15 minutes, when the parsnips are good and browning, take them out of the oven, and stir into the octopus and parsnip mixture in the pan along with the chopped parsley leaves. Take out the orange zest, and season to taste. Serve in bowls, with chunks of sourdough bread if you fancy
permalink There is no excuse for parsnips. None.
permalink I'm with you on this one.
permalink You can't help being wrong.
permalink I'm with you here
Love a good parsnip.
permalink Lovely stuff.
And a good combination of flavours going on there.

Have also now added:-

permalink absolutely
they're a bad vegetable